Carsten Kypke becomes Executive Chef at the Appenzeller Huus
From Andermatt to Appenzell! Carsten Alexander Kypke will take over the position of Executive Chef at the Appenzeller Huus in Gonten from 1 November 2024. He wants to serve simple dishes of the highest quality at the new location.
The Appenzeller Huus is one of the most beautiful hotels in the region. The hotel combines tradition with modernity and is constantly reinventing itself. Now there is a change in the position of head chef. The new man? Carsten Alexander Kypke. The 44-year-old is no stranger to the hotel. He most recently worked as Executive Chef at The Chedi Andermatt. Now he is moving to the Appenzeller Huus in the village of Gonten, population 1,400. ‘I’m delighted to be taking over the culinary management of the Appenzeller Huus,’ says the German-born chef. ‘I will certainly bring my passion for authentic cuisine to this traditional establishment.’
Berlin, Vienna, Bern, Andermatt and now Appenzell
Carsten Kypke knows what is important in the top hotel industry. His time at The Chedi Andermatt was not his only stint in a luxury hotel. He has also worked at the Waldorf Astoria in Berlin, the Hotel Bellevue Palace in Bern and the Palais Hansen Kempinski in Vienna.
‘My philosophy is characterised by the conviction that true quality lies in simplicity. I want to focus on the unadulterated flavours of the region and build a bridge between tradition and modernity with creative but down-to-earth dishes,’ explains Kypke.
New food concepts for the Appenzeller Huus
His predecessor Peter Prüfer already cooked with products from the region. Meat from Angus beef, goat’s cheese from the village dairy or poultry from the Alpstein. ‘The Appenzell region offers a wealth of high-quality, local ingredients, which I like to put at the centre of my creations. The proximity to nature inspires me to use seasonal products and present them in an honest and flavourful way. I want guests to experience the variety and depth of regional cuisine in my dishes, combined with international flair and a pinch of innovation,’ says Kypke.
With the development of various food concepts in the Appenzeller Huus, Kypke is likely to have found a new challenge in the next few years. In the ‘Löwenstobe’, classic and modern Appenzeller dishes are in demand. In the ‘Bärenstube’, guests can enjoy gourmet cuisine. The new ‘Huus Quell’ restaurant will offer an outstanding variety of small dishes to share. The hotel also has an impressive wine cellar, a tavern, a cigar lounge, a summer terrace and, from winter 2025, the hotel’s own chalet.
‘In Carsten Kypke, we have gained a very experienced chef for the Appenzeller Huus, who, together with his team, will offer our guests home-style, down-to-earth cuisine in the various catering outlets,’ emphasises Tim-Martin Weber, General Manager of the Appenzeller Huus.
The Appenzeller Huus
The Appenzeller Huus is currently still under construction. The ‘Huus Bären’ (3-star) is the centrepiece of the resort and forms the historic part. The ‘Huus Löwen’ (4-star) has been open to guests since last summer – directly on the opposite side of the road. In 2025, the ‘Huus Quell’ will open, a 5-star hideaway for relaxation on a whole new level – including a 2200 square metre wellness area with a view of the idyllic landscape.
Appenzeller Huus
Dorfstrasse 40
CH-9108 Gonten
+41 71 795 40 10
www.appenzellerhuus.ch
